Snack
Bold and Spicy Pickels
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
Bold and Spicy Pickels
This recipe was adapted off of Extreme Food Reviews video for How to Make Spicy Pickles so make sure to go over to his channel and show him some love. I changed a few things about the recipe to my preferences. I thought the recipe would be too spicy for my taste so I decided to use less peppers. The result was a perfectly balanced sliced pickles. Leave your comments below.
Bold and Spicy Pickels
Print RecipeThis recipe was adapted off of Extreme Food Reviews video for How to Make Spicy Pickles so make sure to go over to his channel and show him some love. I changed a few things about the recipe to my preferences. I thought the recipe would be too spicy for my taste so I decided to use less peppers. The result was a perfectly balanced sliced pickles. Leave your comments below.
Ingredients
- 12 cucumbers sliced to 1/4 inch thick
- 9 habaneros sliced in half (see notes)
- 8 cloves garlic rough chopped
- 6 cups water
- 6 cups apple cider vinegar
- 1/2 cup white sugar
- 8 teaspoons coriander seed separated into 2 teaspoon increments
- 8 teaspoons peppercorn separated into 2 teaspoon increments
- 8 teaspoons dill seed separated into 2 teaspoon increments
- 8 Tablespoons Kosher salt
- 8 Tablespoons whole grain garlic mustard
Instructions
- In a large pot over medium high heat, add the water, vinegar, sugar, salt. and mustard to a boil. Lower the heat to low.
- In separate sterilized jars add sliced cucumbers till about 1 inch of headroom. Pack the cucumbers down using the back end of a serving spoon.
- Add the coriander, peppercorn, dill seed, peppers, and garlic to the jar.
- Using a sterilized funnel, pour the brine liquid into each jar till about 1 inch of head room remains. Screw the tops onto the jars.
- Add the jars to your canner and set the canner to 10 pounds and cook for 20 minutes.
- Carefully remove the jars using jar tongs to a towel and allow to cool before putting in storage.
Notes
The only whole grain mustard I could find at the store had garlic which worked out but you can use plain whole grain mustard if you want.
The original recipe calls for 3 habaneros and 6 Thai chilies to each jar which would have been wayyy too much spice.
I added the seeds, peppercorn to each jar since I was making multiple jars at once. The video has you adding it all to a pot and cooking it.
I have added all my notes on canning practices in a separate blog post here, make sure to read my notes before dealing with canning jars that will be held at room temperature.
The original recipe calls for 3 habaneros and 6 Thai chilies to each jar which would have been wayyy too much spice.
I added the seeds, peppercorn to each jar since I was making multiple jars at once. The video has you adding it all to a pot and cooking it.
I have added all my notes on canning practices in a separate blog post here, make sure to read my notes before dealing with canning jars that will be held at room temperature.